May 4, 1998

Home & Garden

Dining In


A Sharing Cookie is a perfect treat for Mother's Day.

Surprise Mom with a special brunch

   Sharing Cookie
   3/4 c. margarine or butter, softened
   2/3 c. sugar
   1 egg white
   1 3/4 c. all-purpose flour
   3/4 tsp. baking powder
   1/4 tsp. salt
   Decorating frosting or gel
   Beat margarine and sugar until fluffy in medium bowl; beat in egg white. Mix in combined flour, baking soda and salt.
   Cut a heart, 12" x 12", from parchment paper or light cardboard. Roll dough on lightly floured piece of waxed paper into circle 1/4 inch thick. Lay heart pattern on dough and cut out heart with paring knife. Invert cookie dough onto greased cookie sheet or back of jelly roll pan; remove waxed paper. Reroll dough scraps; cut out smaller hearts with cookie cutters.
   Bake cookies at 350 degrees until lightly browned, 15 to 20 minutes. Let cool several minutes; carefully slide cookies onto serving plates.
   Use your imagination when icing the cookies. Make designs with the frosting and use sprinkles, chocolate chips, candy hearts or nuts for decoration. Write family members' names on smaller cookies and place them around larger cookie heart. Place cookies on tray and present to Mom.
   Blender Cheese Souffle
   1/2 c. grated Parmesan cheese
   4 eggs
   1 c. (4 oz.) shredded cheddar or Swiss cheese
   1/2 pkg. (8 oz. size) cream cheese, softened
   1/3 c. skim milk
   2 tsp. spicy brown mustard or 1/2 to 1 tsp. Dijon-style mustard
   2 Tbsp. chopped onion
   2 Tbsp. finely chopped parsley
   1 tsp. dried basil leaves
   1/4 tsp. dried thyme leaves
   Lightly grease 1 qt. souffle dish; coat with 1 tablespoon of the Parmesan cheese. Process remaining Parmesan cheese and ingredients in blender at high speed for 30 seconds. Pour mixture into prepared souffle dish.
   Bake at 400 degrees F for 5 minutes; reduce heat to 350 degrees and bake until knife inserted in center of souffle comes out clean, about 40 minutes.
   Sonoma Coast Omelet
   1 c. Sonoma dried tomato halves, snipped into thin strips
   8 eggs, lightly beaten
   4 Tbsp. milk
   Salt and pepper
   4 Tbsp. butter or margarine
   1 c. cooked crab or shrimp meat
   1 c. shredded Gruyere or Swiss cheese
   4 Tbsp. thinly sliced green onions
   In bowl, cover tomatoes with hot water; set aside ten minutes. Drain. For each serving, in bowl beat two of the eggs with 1 tablespoon of the milk; season with salt and pepper. Melt 1 tablespoon of the butter in 7- or-8-inch nonstick skillet over medium heat. Add egg mixture. Cook until set around the edge. With spatula, lift edge, allowing liquid portion to flow underneath. When eggs are just set, carefully invert in pan. On one-half of omelet, spoon 1/4 cup crab, 1/4 of the tomatoes and 1/4 c. of the cheese. Fold other half over filling and turn out of pan onto plate. Top with 1 tablespoon green onions. Repeat with remaining ingredients to make four omelets.
   Rum Baked Grapefruit Halves
   1/2 grapefruit (pink, if possible) per person
   1 Tbsp. white rum per half
   1 tsp. sugar per half
   1 maraschino cherry and 1/2 tsp. of maraschino juice
   Cut grapefruits in half. Run a sharp knife around edge of each half to loosen pulp. Remove the center pulp with corer. Sprinkle each half with sugar; add a cherry to the center and place in a 350 degree oven for a few minutes to heat through. While grapefruit is warming, mix rum and maraschino juice and warm over low heat. Remove grapefruit from oven and pour an even amount of warmed juice mixture over each half.